Keto Chicken Liver Pate With Cranberries
How to Make It
Step 1
Prepare the chicken livers by removing any sinew and finely slice the shallots. Heat a tablespoon of butter in a frying pan and add the liver, shallots and thyme. Fry until the liver is golden brown all over and cooked through but still tender.
Step 2
Whilst the liver is cooking, add the cranberries to a pan with the water and erythritol. Bring the mixture up to a rapid boil and mash the cranberries down with a fork. Reduce the heat to low and simmer until you have a thickened and reduced jam, stir often then set aside to cool.
Step 3
Add the cooked livers to a food processor with the remaining butter, nutmeg, salt and pepper. Blend well to combine until you have a thick, smooth pate.
Step 4
Transfer the pate to a ramekin or mason jar and top with the cooled cranberry jam, cover and refrigerate until ready to serve.
Ingredients
- Chicken Liver – 12 ounce
- Unsalted Butter – 2 tablespoon
- 100% Pure Erythritol by Now – 1-½ tablespoon
- Water – 1 tablespoon
- Shallot – 1 tablespoon, chopped
- Thyme, Dried – 1 teaspoon
- Cranberries, Fresh – ⅔ cup
- Nutmeg – ¼ teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon